Makoto Ryusei
- Drewski
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Makoto Ryusei
These look really nice and priced well again from Makoto. Will be interested to see more details about steel and performance.says coming soon on the 210 page.
https://www.chefknivestogo.com/marygy24.html
https://www.chefknivestogo.com/marygy24.html
- Jeff B
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Re: Makoto Ryusei
Good looking knife! Wonder what the core steel is? And chiseled kanji, not that laser etched stuff! Hope that is a trend with him.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Makoto Ryusei
I ordered a 240. They look great, appearing very thin behind the edge like the AS line with very similar blade aesthetics. It looks like chiseled kanji as well. Nice handle!
Edited to add:
The main page for this line says AS steel and stainless clad. Exactly what I was hoping for!!
After spending several months using the Makoto AS 210, I am confident this new line will be a fantastic cutter! When it comes in, I will take some measurements and pics to post like I did for the 210. Hopefully that will help people until Steve makes one of his awesome videos for these.
Edited to add:
The main page for this line says AS steel and stainless clad. Exactly what I was hoping for!!
After spending several months using the Makoto AS 210, I am confident this new line will be a fantastic cutter! When it comes in, I will take some measurements and pics to post like I did for the 210. Hopefully that will help people until Steve makes one of his awesome videos for these.
Re: Makoto Ryusei
Me too. The laser kanji on my Sakura looks cheap and out of place. The cutting performance on that knife is quite good, but fit and finish was lacking. Hopefully the new knives will improve on that front.
Re: Makoto Ryusei
I went ahead and snatched a 240 up. Be nice to compare to the white 240 and the sg2 240.
Re: Makoto Ryusei
Somebody should compare them to the Yu Kurosaki laser/ Richmond laser / Suisin Chiku Migaki that are hard to come by. Looks like it is heavily modeled after his brother's popular offering that are out of stock everywhere. Hopefully Mark got a bunch of these as I have a feeling that they will be very popular especially at this price.
Re: Makoto Ryusei
How does the SG2 compare to the W2? The latter is one of my favorites, and I'm curious about his other lines.
Re: Makoto Ryusei
I'm finishing up with the pass around tonight. I'll write up.my thoughts on the knife in the pass around thread next week.
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- Jeff B
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Re: Makoto Ryusei
See the steel is AS. Would prefer it be B2 or W2 but AS seems to be a favorite of the Kurosaki brothers so no big surprise. I'm sure it won't stop me from buying one either.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
Re: Makoto Ryusei
Do I see another passaround in the near future?
[edit: which reminds me, I still need to write up a little blurb on the Makoto Sakura]
Last edited by Altadan on Sat Sep 29, 2018 11:13 pm, edited 1 time in total.
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
- Jeff B
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Re: Makoto Ryusei
Very possible...maybe....
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Makoto Ryusei
Whoever wants to host can count me in!
I’d do it, but at this point I’d be happy just making it through my first one. If nobody does it, I’ll do it once my knives make it back home
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Re: Makoto Ryusei
So I bought this one and honestly the pictures don't do it justice. This knife reminds me of a taller older version of the Fujiyama and a Tsubaya Tanaka. There is also major heft to the knife being thicker at the spine but extremely thin at the edge. That taper starts up really high. Hopefully this allows good food release. The balance point is about a finger in front of pinch. So more heft feeling there. So all around seems like a workhorse with a thin grind. Excited to use it!
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Re: Makoto Ryusei
Here are some blade measurements and pics. I numbered the points of measure in the pics for reference.
1- 1.98mm
2- 1.15mm
3- .63mm
4- .31mm
1- 2.36mm
2- 2.15mm
3- 2.15mm
4- 2.06mm
5- 2.06mm
6- 2.03mm
7- 1.51mm
8- .97mm
9- .58mm
10- .34mm
And a choil shot
Kanji shot
Length 236mm
Height 51mm
Weight 184g
The profile, grind, balance fit and finish is spot on with my Makoto AS 210. With the added bonus of engraved Kanji.
This leads me to believe that this knife will be a fantastic performer. The AS 210 has been an absolute dream to use.
1- 1.98mm
2- 1.15mm
3- .63mm
4- .31mm
1- 2.36mm
2- 2.15mm
3- 2.15mm
4- 2.06mm
5- 2.06mm
6- 2.03mm
7- 1.51mm
8- .97mm
9- .58mm
10- .34mm
And a choil shot
Kanji shot
Length 236mm
Height 51mm
Weight 184g
The profile, grind, balance fit and finish is spot on with my Makoto AS 210. With the added bonus of engraved Kanji.
This leads me to believe that this knife will be a fantastic performer. The AS 210 has been an absolute dream to use.
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Re: Makoto Ryusei
I can say that the AS 210 I have been using daily for a few months now feels laserish going through product. It is a very precise with out feeling to delicate. The tip is amazing! Ghosts through onions with almost zero resistance or effort. Food release is very good, which is a huge plus for me.
The factory edge was good, but putting a steeper bevel made the knife truly wonderful to use. Edge retention has been great! No micro chipping. I really can’t ask for better performance.
I have certainly not handled as many knives as many of you pros and aficionados, but I do know a quality tool when I use one.
I did a bit of prep for dinner tonight with the Rykusei. First impressions are that once a slightly steeper edge bevel is put on, it will mirror the performance of the 210 AS. It’s sharp, but the factory edge is definitely leaving a lot of performance on the table. I will try to put it to the stones tomorrow and do a few cut tests on veggies to confirm my suspicions.
Edited to add: I said steeper bevel, but I should have said more acute angle, which is a shallower bevel. Sorry for my poor terminology. This steel holds a low degree angle well.
The factory edge was good, but putting a steeper bevel made the knife truly wonderful to use. Edge retention has been great! No micro chipping. I really can’t ask for better performance.
I have certainly not handled as many knives as many of you pros and aficionados, but I do know a quality tool when I use one.
I did a bit of prep for dinner tonight with the Rykusei. First impressions are that once a slightly steeper edge bevel is put on, it will mirror the performance of the 210 AS. It’s sharp, but the factory edge is definitely leaving a lot of performance on the table. I will try to put it to the stones tomorrow and do a few cut tests on veggies to confirm my suspicions.
Edited to add: I said steeper bevel, but I should have said more acute angle, which is a shallower bevel. Sorry for my poor terminology. This steel holds a low degree angle well.